For those who love small streams, wild trout, and life...in their simplest form

Thursday, March 29, 2018

Corned Pork Shoulder

Now most folks have had corned beef, and they know just how special this this cured meat can be. Well here's a super special treat for you to try. This is a corned pork shoulder. The shoulder of pork is an outstanding buy, very economical. I buy them on sale for .89 cents a pound. The shoulder is then boned out, skin removed and the solid portion is trimmed of excess fat, as seen in the first photo. I then make a brine, consisting of salt, and various seasonings. The piece of pork shoulder is placed in the brine, put into the refrigerator and allowed to cure for five days.

It is then placed into a large pot and simmered for a couple of hours. Potatoes and carrots are added and allowed to continue to cook until done.

Finished product ready for slicing.

So very tender, a knife is really not necessary. We have it with the veggies for one meal and the the best way to enjoy it is next.

A pig sandwich. My favorite way to enjoy this cured product. A sandwich with corned pork, and a sprinkle of hot pepper on Italian bread....cheese, mustard, cole slaw, fried peppers are among the other toppings you can enjoy. By the way this is my breakfast.

30 comments:

That looks way better than my breakfast! A question for you: it looks like we will be getting some good snow melt in CT and central MA this week as it is finally Spring. How long do small brookie streams take to bounce back from the temp drop from the snow melt? Thanks for your thoughts.

LenThanksLen most of the snow in CT has melted. The streams are in fine shape. March is a tough month. My success is limited, don't know why but would hazard a guess, stream temp fluctuations. Hope that helps.

Thanks Alan, much appreciated. I went for quite an adventure in Central MA last weekend. It was a workout trudging through a foot of snow. The only thing I caught was a nice view of an otter sliding through the woods. Here's to April!

Looks and sounds delicious, Alan. I buy free range pork from a local on farm butchers. Next time I go there I'll see if I can buy that cut. 89¢ a pound on sale! We'd be lucky to find pork at ten times that price on sale here in OZ! One thing that we did find when we traveled in the US, was that food was surprisingly cheap compared to OZ.It's Good Friday here. Breakfast has been a toasted hot cross fruit bun slathered in butter and a mug of tea. I might just have to have another! Do you have Hot Cross Buns on Good Friday in the US or is that more of an English/OZ tradition?Happy Easter to everyone.Steve.

That is right up my alley, Alan. .89 per pound can't be beat for such good eating, especially on some good rye bread.

I just got home from a work trip to see the Sox bullpen waste the great opening day starting effort by Chris Sale. That was tough to watch. If I were Sale, I would be none too happy seeing that bullpen effort.

Parachute AdamsThanksSam the Sox loss is on Cora. Sale was moving right along, and Cora pulled him, he claims he wants to save him for October. It is March, your first game and he throws away a victory. I hope this is not a long "STUPID" season.

When we were at art school in Newcastle in the mid-sixties a pork butcher used to sell a roll that had pulled pork, apple sauce, onion and gravy topped with a pork crackling. My goodness they were very, very good indeed. I'm hungry again! John

About Me

I have been fishing for more years that I want to say.
Fly fishing since the seventies.
I take the simple approach to fly fishing. Fly fishing need not be complicated.
Take the time to slow down on the water and look to the grand beauty out there in its most simple form.